Butternut squash is a seasonal favorite for a reason. It’s subtly sweet, easy to find, and versatile enough for everything from soups and pastas to salads and breakfast muffins. Where pumpkin spice lattes signal the arrival of fall, butternut squash quietly defines fall cooking.
For the easiest preparation, roast cubed squash (pre-prepped store-bought squash is fine!) until browned and tender; puréed squash—even canned—is especially good in soups and sauces. Its sweetness plays well with sage and brown butter, chile, coconut, hearty greens, and plenty of cheese. Below, find our favorite butternut squash recipes, from cozy orzo with fried sage to crispy phyllo pie and savory-sweet tarte Tatin.
What is the best way to cook butternut squash?
The best is subjective, but roasting is certainly one of the easiest ways to cook butternut squash—and one of the best for bringing out its natural sweetness. For our go-to method, peel and seed the squash, cut it into 1½” pieces, and toss with olive oil, kosher salt, and black pepper. Roast at 450°F for 35–45 minutes, until browned, tender, and easily pierced with a fork. You can also roast butternut squash whole, simmer it for soup, or shred it for quicker cooking.
Do you have to peel butternut squash before cooking it?
Not always. Butternut squash skin is edible,
Not always. Butternut squash skin is edible, but depending on the specific squash, it might be papery or leathery. For that reason, many cooks opt to peel the squash before cooking. If you love squash skin or plan to blitz the whole thing up for soup, feel free to leave it on. If roasting the squash whole or in halves, leave the skin on and scoop out the tender flesh after cooking.
Can you eat butternut squash raw?
Yes. Butternut squash is sweet, juicy, and crunchy when raw. Shave it into thin ribbons or matchsticks and toss with a punchy vinaigrette, as we do in our Raw Butternut Squash Ribbon Salad.
What flavors go well with butternut squash?
This gourd has range: Butternut squash pairs especially well with brown butter, sage, maple, nutmeg, coconut, chile, hearty greens, and salty cheeses like Parmesan and goat cheese. Its mild sweetness can handle warm spices and rich, savory flavors without getting lost.
How do you buy and store butternut squash?
Look for a butternut squash that feels heavy for its size, with hard skin free of bruises or mold. A squash with a thick neck and smaller bulb will have a smaller seed cavity—and more usable flesh. Store whole butternut squash in a cool, dark place, where it can keep for a month or longer; peeled or cut squash should be tightly covered and refrigerated for up to five days.
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Bobbi LinHasselback Butternut Squash With Bay LeavesThis showstopping butternut squash centerpiece gets the Hasselback treatment, with bay leaves tucked between the slices and a buttery maple-chile glaze that caramelizes as it roasts.View Recipe -
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Alex LauCider-Braised Pork Shoulder With Butternut SquashFall-apart pork shoulder meets roasted butternut squash in this dinner-party-worthy braise. Apple cider, soy sauce, vinegar, and garlic create a savory-tangy cooking liquid that’s especially good spooned over steamed rice.View Recipe -
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Alex LauOne-Skillet Roasted Butternut Squash With Spiced ChickpeasThis vegetarian dinner starts with a smart trick: Roast the squash whole until tender, then tear it into pieces and sear until caramelized. Top with crispy spiced chickpeas, lemon-garlic yogurt, fresh herbs, and crunchy radishes.View Recipe -
Alex LauSkillet Phyllo Pie With Butternut Squash, Kale, and Goat CheeseButternut squash, kale, and tangy goat cheese peek out beneath fluttering edges of a crisp, olive oil–brushed phyllo crust in this vegetarian pot pie.View Recipe
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Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Sean DooleyButternut Squash Orzo With Fried SageCanned butternut squash purée transforms orzo into a creamy, risotto-like weeknight dinner. Brown butter, Parmesan, and crispy sage make it feel a little special without adding much extra work.View Recipe
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Alex LauButternut Squash AgnolottiPuréed butternut squash, shallot, thyme, and mascarpone fill these tender pillows of homemade pasta. Tossed with brown butter and sizzled sage, they make an impressive fall dinner-party entrée.View Recipe
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Photo and Food Styling by Emma FishmanOne-Pot Kimchi and Squash Mac and CheeseButternut squash, kimchi, pasta, and sharp cheddar come together in one pot for a creamy, tangy weeknight dinner. Even better: It’s on the table in under 30 minutes.View Recipe
Source: www.bonappetit.com
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